Italian 00 flour for pizza!
I just ordered about 8# of Italian 00 flour. This flour is milled in Naples Italy, and should be good quality. I read that 00 is just a standard for the grind of flour. Any flour could receive this "00" if it were milled fine enough. ...but supposedly the brand I ordered is suitable for pizza.
Any good ideas on dough preparation and formulas using this flour for pizza?